Monday, July 26, 2010

It's this groovy little blog in which many people link up to share some recipes, product reviews and questions. As I was absent from the blogging world for so long, I didn't post any recipes. BUT NOW I'M BACK! :)

There is this little Greek place that DH and I have eaten at several times now. They have a great Caprese salad with a DEEEVINE Basil vinaigrette. So.... I learned how to make it. It is super easy, as any vinaigrette.

Before I share the recipe, let me just talk a bit about salad dressings. MAKE. YOUR. OWN.

I shouldn't have to say more, but I will.

They are loaded with sugar and chemicals and overall yuck. And they are really SO easy to make.

The basics of a vinaigrette are: oil, vinegar and aromatics. Sometimes, if you want it to look a little creamier, you can add something to emulsify the oil and vinegar.

Generally, the oil to vinegar ratio is 2:1 which means 2 parts oil for 1 part vinegar.

While a basic white vinegar and vegetable oil can make an acceptable vinaigrette, you can really shake things up by using different vinegars.

I like making my vinaigrette with olive oil, but if you need a dressing with a lighter taste, use vegetable oil.

The vinegars I generally use are: apple cider, balsamic, red wine, champagne, rice and raspberry. Balsamic is my current favorite which tends to have more of a sweet taste to it.

Aromatics: garlic, herbs, and spices.

ALWAYS a pinch of salt and pepper. (I use kosher salt and fresh cracked black pepper.)

Emulsifiers: you can use an egg yolk, but I prefer mustard... I love a Dijon or a whole grain... depending on the flavors I'm using.

OK.... how do you make it? You blend your seasonings/aromatics, emulsifier (if using) and vinegar. While whisking, slowly drizzle in your oil. Store it in a glass container, covered, in the refrigerator for up to a week.

NOW for the recipe:

Basil Vinaigrette:

wow... I guess I don't really have to write a whole lot as you already have the basics.

Basically, I took a bunch of basil (I don't know how much.... a good handful) and pulsed it in my processor. I added some garlic, vinegar, salt and pepper. Then, balsamic vinegar.

That sounds really good! I am generally lazy - I just mix together some vinegar and oil and immediately mix into my salad. Someday I'll have to go all the way and make a full vinaigrette. - www.delightfulcountrycookin.com

About Me

I'm a full-time mom to 4 wonderful boys ages 16, 14, 12 and 10. My sweet hubby, who happens to be my best friend, is a pilot. We have been married for 24 years, but have known each other since 1st grade. I was a middle school math teacher, but began staying home with the birth of my 4th child. After being home for 8 years, I went back into teaching. I currently teach 4th grade math.